Butternut squash orange spice cake

9 servings
25 min
37 min
Very Easy


Number of serving: 9


½ cup unsalted butter, at room temperature

2/3 cup agave nectar

3 extra-large eggs, at room temperature

2 teaspoons orange zest

2 cups gluten-free flour blend (see below for the mix used here)

1 tablespoon baking powder

1 ½ teaspoons baking soda

1 teaspoon cinnamon

½ teaspoon ginger

¼ teaspoon nutmeg

¼ teaspoon cloves

¼ teaspoon allspice

1 1/3 cups grated butternut squash (use the large holes on a box grater)

¾ cup golden raisins

1 tablespoon fresh-squeezed orange juice

1 tablespoon fresh squeezed lemon juice

2)Frosting :

16 ounces light cream cheese, at room temperature

¼ cup agave nectar

1 teaspoon orange zest

1 cup heavy cream

Gluten-Free Flour Blend (makes 3 cups)

1 cup sweet rice flour

1 cup sorghum flour

2/3 cup cornstarch

1/3 cup tapioca flour


  • 1)Cake:
    Preheat oven to 350 degrees. Grease and line a 8 inch spring form pan. Cream butter on medium high for about 2 minutes. Add agave and continue mixing on medium high for another 2 - 3 minutes, until light and fluffy. Add eggs one at a time while mixing on medium low until eggs are completely incorporated. Mix in orange zest. Sift together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and all spice. Add sifted flour mix to butter mix on low speed until smooth. Stir in butternut squash and raisins. Add orange juice and lemon juice and stir until smooth. Turn into prepared pan and smooth the top with a spatula. Bake for 35 - 40 minutes, until the top is a deep golden brown and a cake tester tests clean. Let cool on a wire rack for 5 minutes, then slide a thin spatula between the cake and the edge of the pan. ;Release the springform side and let cake cool for another 20 minutes before removing the bottom of the pan.
  • 2)Frosting :
    Place cream cheese in a medium mixing bowl and mix on medium high until light and fluffy. Add agave and orange zest. Continue mixing until thoroughly incorporated. In a separate bowl, whip the heavy cream until stiff peaks form. Stir ¼ of the whipped cream completely into the cream cheese mixture. Gently place remaining whipped cream on top of cream cheese mixture and fold until thoroughly incorporated. Cover and refrigerate until ready to use.


Butternut Squash Orange Spice Cake, photo 1
Butternut Squash Orange Spice Cake, photo 2


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